有效检测控制啤酒双乙酰含量的要求及措施  

Requirements of Effective Measurement of Diacetyl Content in Beer & Relative Control Measures

作　　者：曹利平 

机构地区：[1]贵州茅台酒厂集团啤酒有限责任公司,贵州遵义563003

出　　处：《酿酒科技》2009年第2期77-78,共2页Liquor-Making Science & Technology

摘　　要：比较了两种检测啤酒中双乙酰的方法,方法二有效、合理,结果准确。提出了从酵母双乙酰还原性能的检测、冷麦汁α-氨基氮的检测、冷麦汁pH值及发酵液pH值的检测等8个检测点进行有效检测控制啤酒双乙酰含量的要求和检测措施。Two measurement methods of diacetyl content in beer were compared. The results suggested that the second method was more effective and could achieve accurate measurement. The requirements of effective measurement of diacetyl and the relative control measures were summarized based on the following eight measurement points： measurement of reducing capacity of barm diacetyl, meausrement of a-amino nitrogen in cool wort, and measurement ofpH value in cool wort and pH value of fermenting liquid etc.

关 键 词：啤酒 双乙酰 Α-乙酰乳酸 氧化 酵母 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]